WBRZ - Baton Rouge

Ingredients:

1 pkg. Louisiana Crawfish Tails
2 pkg. Cream Cheese
4 pkgs. Non flavor gelatin
1 can tomato soup
1/2 cup white onion (chopped fine)
1/2 cup green onion (chopped fine)
3 tbsp garlic powder
Salt & Pepper to taste
1 cup hot water

Preparation:

Chop crawfish tails really fine
Add all ingredients (crawfish tails, white onion, green onion, and salt & pepper to taste)
Cook for 10 - 15 minutes
Add garlic powder
Add tomato soup
Add cream cheese, mix in, and let dissolve into mixture
Take 2 packages of gelatin and shake into ingredients cooking in pan (as if you're shaking in seasoning)
Take 2 packages of gelatin and mix into hot water - until jelly like consistency, then add gelatin into mixture cooking in pan.
Remove from heat
Spray nonstick pan or molding pan or tray
Pour in crawfish mixture and refrigerate and chill for 4 - 5 hours

Removing Mold From Molding Pan
Place bottom of pan in warm water to loosed the mold from the inside of the pan
Flip mold onto plate or serving dish
Remove molding pan away from crawfish mold
Serve over a bed of lettuce and garnish with crackers of choice